Vegan Mini Cheesecakes
Servings: 0
Makes 8/10 mini cheesecakes
Imprimir Receta
Ingredientes
For the crust
- 12 pitted dates
- 1 cup raw cashews
- 1 tsp. Carob
For the cream
- 1½ cups raw cashews soaked for 2 hours
- ½ cup coconut cream if you do not have, you put to soak coconut flakes with the cashews
- 3 tbsp. melted coconut oil
- ¼ cup agave syrup or maple you can also use Stevia
- Zest and juice of 1 lime
- ½ cup fresh or frozen raspberries + some for garnish
Elaboración paso a paso
For the crust
- Place in food processor dates and cashews, process until a "dough" set aside.
For the cream
- Drain the cashews and place in blender with the remaining ingredients.
- Blend until very smooth and creamy (you have to blend much, until no bits of cashews), set aside.
For assembly
- Take the dough and place at the base of a muffin tin.
- Crush to cover bottom of the tin.
- Add the cream to almost fill the tin.
- Add more raspberries, if desired,
- Cover with plastic wrap and bring to freezer for 2 hours.
- Remove from freezer a few minutes before serving.
- Pop the mini cakes out with the help of a knife dipped in hot water.
Notas
Share and enjoy!